INGREDIENTS

METHOD

Add the yeast into the lukewarm water and stir it till it dissolves. Rest it for 10 minutes until it starts to bubble.

On a flat surface mix the flour and salt together, create a hole (a well) and little by little pour in the yeast mix and water, fold in the flour from the inner edge.

Once the yeast and water is mixed into the dough, add olive oil and wine and combine it into the flour.

Knead well till the dough is smooth and spongy. It should take about 5-6 minutes.

Using a knife, cut 5 – 6 equal parts and let the dough rest at room temperature for about an hour. While dough is resting, cover the dough with a damp towel.

The yeast mix will help the dough to double in size. Once the dough is ready, punch it down before you roll it to make pizzas.

Note: You can also wrap the dough in plastic wrap and refrigerate for further use.

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